Lets assume that the hot weather is gone and the mean temp is between 30 and 50 deg. How long do you age your deer before taking it to the processor? Ive heard varying opinions on this subject, some say as long as two weeks and some say to get it in within a day or two. I usually get a little nervous after three or four days and end up taking it in to the butcher. Am I right to do so, or will letting it age a little longer give me better tasting/more tender meat? ------------------ "We shall never achieve harmony with land, any more than we shall achieve absolute justice or liberty for people. In these higher aspirations the important thing is not to achieve, but to strive." Aldo Leopold 1887-1948 Wanna kill these ads? We can help!